FRIED WHOLE BELLY CLAMS
Crispy golden fried clams are crunchy, chewy and a little bit briny -- all in one bite. Great with homemade tartar sauce and fries.
Provided by Lisa Lotts
Categories Appetizer Main Course
Time 40m
Number Of Ingredients 22
Steps:
- In a small bowl combine all the ingredients and whisk together. Cover and refrigerate.
- We tried several methods to shuck the clams and by far, this was the easiest for us....
- Place the clams in a large bowl and rinse them several times with cold water to wash away the grit and sand on their shells. Cover the clams with fresh cold water and let them sit for 20 minutes so that they can expunge any excess grit in their siphons.
- Bring a pot of water to a boil. Drain the clams and add them to the pot. Blanch the clams for 20 seconds, then immediately drain the water off of them. Transfer the clams to a fresh bowl filled with cold water to stop the cooking.
- Pry the shell open with your fingers (this would be impossible to do if you didn't blanch them first.) Remove the clam and locate the black protruding neck (actually a siphon that they use to filter their food).
- Go to the base of the "neck" and pull the outer layer or membrane from the clam and discard. Cut the tip of the black siphon off and discard. Transfer the shucked clam (this includes the neck, belly and strip) to a bowl of fresh water. Continue to shuck the clams in this fashion.
- Change the water several times to make sure the grit has been removed from the clams and set aside.
- In a medium bowl, combine the flour, corn flour (or fine cornmeal), salt and cayenne pepper and whisk to combine. Set aside.
- Use another medium bowl to combine the milk, buttermilk and egg with a whisk until well blended.
- Heat 2-3 inches of peanut oil in a deep fryer to 375°. Line a baking sheet with craft paper, newspaper or brown paper bags to soak up the oil.
- Dip the clams into the egg mixture and then toss them individually in the corn flour blend to coat.
- Fry the clams in batches with no more than 8-10 clams per batch. Cook each batch for 1-2 minutes or until the clams are crispy and golden. Using a spider, transfer the clams to the paper lined baking sheet to cool. Sprinkle with a pinch or two of salt. Continue frying and seasoning the clams in this manner.
- Serve the clams with simple tartar sauce and a wedge of lemon. Most New England clam shacks also serve them with french fries... I used a frozen bag of Alexia fries and crisped them in a convection oven... worked great!
Nutrition Facts : Calories 519 kcal, Carbohydrate 60 g, Protein 12 g, Fat 24 g, SaturatedFat 5 g, Cholesterol 32 mg, Sodium 1285 mg, Fiber 1 g, Sugar 5 g, ServingSize 1 serving
FRIED IPSWICH WHOLE BELLY CLAMS WITH TARTAR SAUCE
Provided by Sandy Ingber
Categories Shellfish Appetizer Fry Seafood Clam Summer Sugar Conscious Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free
Yield Serves 4
Number Of Ingredients 9
Steps:
- Line a baking sheet with wax paper. Set up for what we call "standard breading procedure": Put the flour in a shallow bowl; put the eggs in a second shallow bowl and beat them with a fork; put the cracker meal, bread crumbs, cornmeal, and Old Bay in a third shallow bowl and whisk to combine.
- Spread the clams out on several layers of paper towels and blot them as dry as possible.
- Heat about 3 inches of canola oil in a large saucepan over medium-high heat to 360°F.
- Toss the clams in the flour and shake off any excess. Dip the clams into the egg, coating them completely. Lift them out by the handful and let any excess egg drip off, then put the clams into the breading mixture and toss to coat them completely. Keep one hand dry and use the other hand for wet. Transfer to the baking sheet. If the breading begins to clump, put it through a coarse sieve.
- Fry the clams in small batches-crowding the pan will lower the temperature of the oil and the clams will come out greasy-until golden brown and crisp, about 1 minute. Drain on paper towels.
- Pile the clams on 4 dinner plates and serve with individual bowls of tartar sauce-and some fries.
More about "whole belly clams shipped recipes"
8 BEST CLAM RECIPES - THE SPRUCE EATS
From thespruceeats.com
Author Cathy JacobsPublished 2019-12-24Estimated Reading Time 4 mins
- Japanese Clam Soup. Short-neck clams (called asari in Japan) are packed with flavor and require little seasoning. Cook them simply in the Japanese style by boiling in hot water until shells open, allowing the clams' natural liquor to meld with the water and create a wonderfully aromatic, clear broth.
- Deep-Fried Clams. Fried clams with a well-seasoned cracker crumb coating are delicious and easy to make at home, with no deep-fryer required. Use a high-sided Dutch oven to fry fresh shucked clams, or canned whole baby clams, allowing to drain on paper towels before serving hot, with lemon wedges alongside for squeezing.
- Easy White Clam Sauce. Linguine with clam sauce is a popular Friday night dinner in Italian-American households, but special enough to serve company. This easy recipe cooks chopped clams with garlic, onions and parsley to form a tasty sauce for tossing with hot cooked pasta noodles.
- Classic New England Clam Chowder. New England is known for its white clam chowder, which begins with a simple flour and butter roux. When reserved clam juice is added, the base becomes thick and creamy, creating a luscious sauce for canned clams, onions, and potatoes.
- Slow Cooker Manhattan-Style Clam Chowder. Manhattan clam chowder is a tomato-based seafood stew that includes bacon, onion, potatoes, and minced clams. Cook up a big pot of chowder to enjoy with crusty bread on cold autumn and winter nights with this easy recipe that bubbles away all day in your slow cooker, developing fantastic depth of flavor.
- Clams in Salsa Verde. Clams in salsa verde is a tasty "tapa" originating in the Basque region of Spain, which is well-known for its world-class seafood cuisine.
- Garlicky Baked Clams. Clams baked on the half-shell with a spicy, garlicky breadcrumb topping is an easy, elegant hors d'oeuvre to serve at cocktail parties and New Year's Eve soirees.
- Stuffed Mushrooms With Clams. Wow cocktail party guests with these special stuffed mushroom appetizers. Add canned minced clams to garlicky breadcrumbs, stuffing the mixture into butter-brushed mushrooms caps to broil quickly, for bite-sized nibbles with massive umami flavor.
See details
FRIED WHOLE-BELLY CLAMS - DRUM ROCK PRODUCTS
Fry basket or slotted spoon Directions: If clams are frozen, make sure they are completely defrosted before cooking. 1. Fill the fryolator with oil and turn to 350° F. 2. Add 4 cups of Fis-Chic to a large bowl; place clams in the dry mix, …
From drumrockproducts.com
From drumrockproducts.com
See details
MAINE CLAM CHOWDER WITH STEAMERS - FEARLESS EATING
Let the clams cool down for a few minutes and then remove the clam meat from the shells. …
From fearlesseating.net
From fearlesseating.net
See details
FRIED IPSWICH WHOLE BELLY CLAMS WITH TARTAR SAUCE FOOD
3 lemons, cut into 1/8-inch thick slices: 1 tablespoon salt: 1 tablespoon sugar: 48 Ipswich or …
From homeandrecipe.com
From homeandrecipe.com
See details
FRIED WHOLE BELLY CLAMS | RECIPE | CLAM RECIPES, FRIED ... - PINTEREST
Nov 23, 2019 - If you're a fan of fried whole belly clams, make them at home. Find out how to …
From pinterest.ca
From pinterest.ca
See details
FRIED WHOLE BELLY CLAMS | RECIPE | CLAM RECIPES, FRIED CLAMS RECIPE …
Bahamian Food. Agua Fresca Recipe. Fried Clams. These stir-fried clams, a traditional …
From pinterest.com
From pinterest.com
See details
WHAT ARE WHOLE BELLY CLAMS? | EHOW
Whole belly clams, a dish popular in the New England region of America, are ordered two …
From ehow.com
From ehow.com
See details
HOW TO FRY CLAMS - VIDEO FROM WOODMAN'S OF ESSEX
Instructions. Heat lard, or oil up to temperature (350º/gas 360º for electric stoves) Dip clams …
From woodmans.com
From woodmans.com
See details
20 BEST WHOLE BELLY CLAMS 4SALE IDEAS | CLAMS, SEAFOOD …
Aug 14, 2018 - Explore Diane Suzor's board "Whole Belly Clams 4Sale" on Pinterest. See …
From pinterest.com
From pinterest.com
See details
IPSWICH FRIED CLAMS — EDIBLE BOSTON
2019-07-19 First, whole belly soft shell clams are dipped in evaporated milk, followed …
From edibleboston.com
From edibleboston.com
See details
WHOLE BELLY SHUCKED FRYING CLAMS – SHIPPED FRESH OVERNIGHT
Intershell’s #1 Best Seller. Price Per Pound: $15.65/lb. Made from shucked steamer clams, …
From intershellseafood.com
From intershellseafood.com
See details
HOW TO MAKE WHOLE BELLY CLAMS | ANCHORANDHOPESF
2022-11-20 A whole belly clams is a piece of meat that has been breaded and fried. Clam …
From anchorandhopesf.com
From anchorandhopesf.com
See details
WHAT IS FRIED CLAM? (WITH PICTURE) - DELIGHTED COOKING
2022-11-12 Fried clam is a very popular American food, and is most often the meat of a …
From delightedcooking.com
From delightedcooking.com
See details
CLAM SHACK-STYLE FRIED CLAMS | LEITE'S CULINARIA
2016-07-17 Heat 3 inches of oil to 375°F in a 4- to 5-quart Dutch oven over medium heat or in …
From leitesculinaria.com
From leitesculinaria.com
See details
FROZEN WHOLE BELLY FRYING CLAMS — INTERSHELL SEAFOOD
Intershell’s #1 Best Seller. Frozen Price Per Pound: $26.00/lb. Made from shucked steamer …
From intershellseafood.com
From intershellseafood.com
See details
BUY CLAMS ONLINE | CLAMS SHIPPED STRAIGHT TO YOUR DOOR
Gulf of Maine Steamer Clams - 1 lb. As low as. $19.99. Pricing Breakdown. Regular. Regular …
From mainelobsternow.com
From mainelobsternow.com
See details
BEST FRIED IPSWICH WHOLE BELLY CLAMS WITH TARTAR SAUCE RECIPES
Fry the clams in batches with no more than 8-10 clams per batch. Cook each batch for 1-2 …
From alicerecipes.com
From alicerecipes.com
See details
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love